Mediterranean Deviled Eggs

To keep the filling looking bright, gently mix in the olives and capers once you've combined the yolks with the mayo.

Ingredients

8 large eggs

3 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons white balsamic vinegar

1 1/2 tablespoons coarsely chopped kalamata olives

1 1/2 tablespoons coarsely chopped capers

2 teaspoons chopped flat-leaf parsley

Nutritional Information

Calories 100

Caloriesfromfat 65%

Protein 6.4g

Fat 7.3g

Satfat 1.8g

Carbohydrate 2.4g

Fiber 0.2g

Sodium 205mg

Cholesterol 213mg

Calories 100

Caloriesfromfat 65%

Protein 6.4g

Fat 7.3g

Satfat 1.8g

Carbohydrate 2.4g

Fiber 0.2g

Sodium 205mg

Cholesterol 213mg

How to Make It

Step 1

Put eggs in a large saucepan and cover with water. Cover pot and boil 10 minutes. Drain and rinse with very cold water to cool quickly.

Step 2

Mix mayonnaise, mustard, and vinegar in a small bowl. Peel eggs, then slice in half. Separate yolks from whites and put whites on a serving plate. Stir yolks into mayonnaise mixture. Gently mix in olives and capers.